Chipotle Sauce

This is a recipe from Norman Van Aken that I've been lugging around for years. I did alter it a smidge - whisking in the sour cream vs. adding it to the blender - I think it has a better texture. I keep a batch of this sauce at all times for meat, veggies, potatoes... It's from his cookbook New World Kitchen. It's very simple & keeps for at least 2 weeks.

• Ready In: 5 mins
• Yields: 1 1/2 c

Ingredients

• 2  canned chipotle chiles in adobo (about 2 oz)
• 1 1⁄2 teaspoons fresh lime juice
• 1⁄4 cup heavy cream
• 1  teaspoon  spanish sherry wine vinegar
• 1  cup sour cream

Directions

1. Puree chiles, lime juice, cream & vinegar in blender.
2. In a bowl, whisk together puree & sour cream.